Chocolate Recipes

Between layers of coffee-soaked ladyfingers and mascarpone cream, whole coffee beans crack under the spoon: Comptoir du Cacao’s Coffee Beans Dark Chocolate Bar, 72% cocoa, echoes the espresso with a bold, aromatic crunch.

Golden crumble bubbling over soft pears, and on the hot surface a handful of chopped chocolate that starts to melt: Comptoir du Cacao’s Caramelized Hazelnuts Chocolate Bar, made with pure cocoa butter, adds its toasty, nutty crunch.

Hot espresso melts the chopped chocolate, then pours over cold vanilla ice cream in a swirl of dark and pale, and François Pralus’s Brazil 75% Dark Chocolate Bar, with its aromas of coffee, cocoa and wood, seems made for the moment.

Cubes of day-old brioche soak up milk, eggs and orange zest, then puff in the oven around melting pockets of chocolate: Comptoir du Cacao’s Candied Oranges Dark Chocolate Bar, 72% cocoa, brings the old French love affair of orange and dark chocolate to the table.

Overnight, chia seeds thicken the coconut milk into a soft pudding waiting for fresh berries and a last chopped handful: Comptoir du Cacao’s Berries & Coconut Dark Chocolate Bar, 72% cocoa with strawberries, raspberries, red currants and blueberries, adds a fruity, bittersweet finish.

Puff pastry rolled tight around chopped chocolate and caramelized almonds bakes up golden and crisp: the Almonds Chocolate Bar from Comptoir du Cacao, made with pure cocoa butter, gives twenty palmiers the crunch of its golden almonds.

Creamy rice pudding, still warm, swirls with melted caramelized white chocolate before slices of fresh peach go on top: Comptoir du Cacao’s Almonds Blond Chocolate Bar, with notes of butter cookie, caramel and toasted almond, finishes the bowl with a crunch.